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What's for Dinner? Look & See

I didn't know what to call this post, so I just said "look and see". I hope you're not disappointed.

It's not salmon, but arctic char, which is supposedly a small trout in the salmon family. I like it better than salmon when I can find it.

The fish is roasted in the oven with a coating of olive paste (aka olivada), which you can find in Italian groceries. Not tapenade with garlic, anchovies and the works, but straight pulverized green Italian olives and olive oil. I love it. Here is the easy recipe if you want to make your own.

The nice thing about this dinner is you can change everything around.You can sub salmon for the arctic char.You can sub a jar of basil pesto for the olivada.You can sub grape tomatoes for the cherry tomatoes.You can sub orzo for the pearl couscous.

Do your own thing.

I served the fish over Israeli couscous (also called pearl couscous), with roasted cherry tomatoes, roasted garlic and kalamata olives. I added some baby arugula leaves for color and good luck.

So, what should we call this? (Cooking on the fly).

How about "Roasted Olivada Char over Israeli Couscous w/ Roasted Tomatoes": (inspired by Dinner with Julie)

In a roasting pan, toss the whole cloves of garlic & the cherry tomatoes w/ olive oil and kosher salt.

Roast for about 20 minutes at 425F until tomatoes are blistering. You can slip off skins later if you like.

Cook the couscous (which is really pasta by the way, not a grain) as per package directions. When the water is absorbed, toss with the roasted cherry tomatoes and garlic and set aside. Once the pasta has cooled a bit, add the arugula leaves.

Spread some olivada or pesto on top of each fish filet and drizzle w/ olive oil. In the same 425F oven, roast the fish for about 10 minutes per inch.

Comments

definitely glad I looked! we make something very similar with orzo and a handful of dill and capers - typically with salmon, but totally agree with you about char too - and it's got everything a weeknight meal should have. Great dish and great lighting on the shots!

This looks just yummy I'm always looking for new ways to cook Salmon...I don't know though that I can find the topping you put on it..but we do have this Italian place called Luccas its been here for years..I'm sure they will have something. I love it cause you baked it and that's a good thing..thanks for sharing I love your blog site...I have a new blog I found the inspiration in yours and others so I started my own...

we used to be able to trick my daughter into eating salmon by calling it "pink meat", alas, she has wised up. she does love cous cous though. I love, love, love Israeli cous cous--it is so cute! I like the big tapioca too, have you tried that? it's big in Asian desserts, just fun to eat. :)

est. 2008.
I am an antiques dealer & appraiser during the day.........a recipe writer, and cook by night. I use fresh, local, seasonal ingredients to create delicious meals.
I live 20 miles from NYC, and have access to some great markets & restaurants. Check out my weekly recipes. P.S. I AM NOT THE PITA CHIP LADY. :)